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Elisabeth Prueitt Wants You to Copy Tartine’s Recipes in Your Own Home

She’s got a new cookbook out—and it’s not just about sweets.

Tartine All Day: Modern Recipes for the Home Cook, by Elisabeth Prueitt.

As the cofounder of Tartine Bakery and Tartine Manufactory and the founder of the Tartine Cookies and Cream ice cream shop, Elisabeth Prueitt is more or less synonymous with sweets. But with Tartine All Day: Modern Recipes for the Home Cook (Ten Speed Press/Lorena Jones Books, Apr. 4), the pastry chef is planting herself firmly on the side of the home cook, presenting a compendium of recipes designed for breakfast, lunch, dinner, and beyond.

For anyone familiar with Tartine—the quick breads, the cookies, the banana cream pie—the book will be revelatory, not just because most of the pastries within it are gluten-free, but also because Prueitt’s talents extend far beyond sugar. While her book contains recipes for a killer carrot cake and double-chocolate sorghum brownies, you come away thinking mostly that Prueitt knows her way around a salad. There are so many in here, and they’re all fantastical—like the so-called Purple Salad, which includes champagne grapes, purple carrots, plums, and radicchio. It’s bold, whimsical, and immediately induces cravings—exactly what you’d expect, in other words, from anything bearing Prueitt’s name.

 

Originally published in the April issue of San Francisco 

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